Soursop fruit is not actually sour; it is sweet with a tang to it.
The fruits have irregular shapes, but generally tending to oval or heart-shaped, between 4 and 12 inches (10 to 30 cm) long, and up to 6 inches (15 cm) wide. The skin ripens from dark green to lighter green or yellowish-green, with small spikes protruding from it. It has off-white flesh inside with several seeds. The fruits can weigh 3 to 5 pounds (1 ⅓ to 2 ¼ kg.)
When ripe, a Soursop will yield to gentle pressure, the spikes will break off easily, and it will have a hollow sound inside when tapped.
The Soursop tree is a tropical one, growing up to 6 metres (20 feet.)
There are several different cultivars being grown, including Whitman Fiberless, Dulce, Cuban Fibreless, and Miles 28.
Cooking Tips
Discard the seeds.
Soursop can be juiced, though the juice needs some sugar added.
It can be used to flavour ice cream and yoghurt.
Unripe ones can be cooked as a vegetable.
 |
|
Amount
|
| Calories | |
61
|
| Fat | |
1 g
|
| Carbohydrate | |
15 g
|
| Protein | |
1 g
|
| Calcium | |
10 mg
|
| Phosphorus | |
28 mg
|
Storage Hints
You can freeze the pulp.
History Notes
Native to the Caribbean or Central America.